| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Alcohol |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 3 |
tb |
Cornstarch |
| 1/4 |
ts |
Salt |
| 3 |
c |
Milk |
| 1/2 |
c |
Dry white wine |
| 3 |
|
Egg yolks,beaten |
| 3 |
tb |
Butter or margarine,softened |
| 1 |
tb |
Vanilla |
| 2 1/2 |
oz |
Whole blanched almonds |
| 2 |
pk |
Ladyfingers(3oz) |
| 1/2 |
c |
Red raspberry preserves |
| 1 |
pk |
Frozen red raspberries(12oz) |
| 1 |
c |
Chilled whipping cream |
| 2 |
tb |
Sugar |
INSTRUCTIONS
Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan; gradually
stir in milk and wine. Heat to boiling over medium heat, stirring
constantly. Boil and stir 1 minute. Gradually stir at least half of the hot
mixture into egg yolks; stir back into hot mixture in pan. Boil and stir 1
minute. Remove from heat. Stir in butter and vanilla until butter melts.
Cover and refrigerate at least 3 hours. Soak almonds in hot water about 3
minutes; drain. Carefully cut almonds lengthwise in half with sharp knife.
Split ladyfingers lengthwise in half; spread each half with raspberry
preserves. Layer in 2-quart serving bowl 1/4 of the ladyfingers (cut sides
up), 1/4 cup of the halved almonds, half of the raspberries and half of the
pudding; repeat. Arrange remaining ladyfingers around edge of bowl in
upright position with cut sides toward center. (It may be necessary to
gently ease ladyfingers down into pudding about 1 inch so that they remain
upright.) Cover and refrigerate 30 minutes. Beat cream and 2 tablespoons
sugar in chilled small mixer bowl until stiff; spread ocer top of dessert.
Garnish with remaining almonds and reserved raspberries. NOTE: Do not use
soft-type margarine in this recipe. From: Sandee Eveland
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